Rye Bread Crusted Pork Chops (Rupjmaizes pārklāti cūkgaļas karbonādes)
Rupjmaizes pārklāti cūkgaļas karbonādes, or Rye Bread Crusted Pork Chops, are a traditional Latvian dish that combines the flavors of tender pork with the crunch of rye bread crust. This recipe is a delicious way to experience the unique flavors of Latvian cuisine.
Ingredients
- 4 pork chops
- 2 cups rye bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons vegetable oil
Instructions
- In a shallow dish, mix together the rye bread crumbs, salt, and black pepper.
- Dip each pork chop into the beaten eggs, then coat with the rye bread crumb mixture, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the pork chops for 5-7 minutes on each side, or until golden brown and cooked through.
- Remove from the skillet and let rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Shallow dish Large skillet
Tools
Tongs Meat thermometer
Serving suggestions
Serve the Rupjmaizes pārklāti cūkgaļas karbonādes with a side of mashed potatoes and a fresh salad for a complete meal.
Tips & tricks
For extra flavor, consider adding a sprinkle of caraway seeds to the rye bread crumb mixture before coating the pork chops.
Cost
$15